Creamy Potato Leek Soup
INGREDIENTS
1/4 cup butter (which is 1/2 stick of butter)
2 leeks, sliced (i used less but you can use up to this)
salt and pepper to taste
1 quart chicken broth (4 cups)
1 tablespoon cornstarch
4 cups potatoes, peeled and diced (original recipe said yukon gold, I used whatever)
2 cups 2% milk (original recipe said heavy cream but you could use milk or 1/2 & 1/2)
DIRECTIONS
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 5-7 minutes.
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 15 minutes, until potatoes are tender. Season with salt and pepper before serving. I smashed with masher as it was cooking.
**You may want to cook longer; original recipe said to however mine was done with these directions.
6 comments:
That sounds wonderful!!!
I am glad you clarified the amount of the leek...it might have been very intense with a whole one in there!
Did the boys like it??
Patrick tried a little and liked it but he's been sick.
Sounds tasty! I use leeks and usually when it says 2 leeks, it means 2 whole leeks with the leaves and root trimmed. Here's a link that explains.
http://www.foodnetwork.com/food/ck_dm_fruits_vegetables/article/0,,FOOD_19000_1729784,00.html
This sounds yummy- and I am quite impressed that you are posting recipes and not so long ago you admitted to NEVER cooking!! I'll make a Julia Child out of you yet...
It does sound very good! I've got to find my printer...I want to copy this recipe and try it out on my crew next weekend!!
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